FERMENTED SOYBEANS AND METHOD FOR PRODUCING THE SAME

FERMENTED SOYBEANS AND METHOD FOR PRODUCING THE SAME

PROBLEM TO BE SOLVED: To provide fermented soybeans suppressed in elution of nutritional components such as carbohydrate from soybeans in a soybean steaming process in production of fermented soybeans, and having moderate softness and high-quality palate feeling, and to provide a method for producin...

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Bibliographische Detailangaben
1. Verfasser: ICHISE HIDEYUKI
Format: Patent
Sprache:eng
Schlagworte:
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Zusammenfassung:PROBLEM TO BE SOLVED: To provide fermented soybeans suppressed in elution of nutritional components such as carbohydrate from soybeans in a soybean steaming process in production of fermented soybeans, and having moderate softness and high-quality palate feeling, and to provide a method for producing the fermented soybeans. SOLUTION: The fermented soybeans have ≥3 mg of a content of water-soluble pectin per 1g of the fermented soybeans, and a hardness degree of 0.18-0.68 N. The method for producing the fermented soybeans comprises a soybean steaming process of raising a gauge pressure to 0.12-0.22 MPa and making a steam charging amount correspond to 0-1 kg/bale, and raising the gauge pressure to 0.12-0.22 Mpa followed by reducing the gauge pressure to 0.05 Mpa for 30-90 min. COPYRIGHT: (C)2007,JPO&INPIT